Hummus

For the hummus, soak the chickpeas overnight in 750 ml of water. The next day, cook the peas until they are soft, then strain the water, but do not pour away the broth.puree the chickpeas, stir in olive oil, garlic, lemon juice and sesame paste, salt and pepper.

Stir well until everything forms a smooth mixture. If the hummus is still too thick, it can still be diluted with a little chickpea broth.

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